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Smoked pumpkin

post #1 of 4
Thread Starter 

Had 1 white pumpkin left from the garden, and a few chips left from this weekends pepperoni project, so thought I would try whipping into a smoked pumpkin soup. also trying a few of the seeds in some olive oil with a bit of salt and pepper. Here goes



Edited by CDN offroader - 11/28/13 at 4:54pm
post #2 of 4

You have my curiosity going. How did it turn out? I'm not a fan of pumpkin, but I'd bet it would make an interesting soup! (Or even an interesting pie?!)

post #3 of 4

That sounds fantastic! I'd love to hear how it turned out too! Cheers! - Leah

post #4 of 4
Thread Starter 

Hey all, the smoked pumpkin soup was an interesting recipe. I used the recipe from the Washington post, by Smoke Signals columnist Jim Shahin



          For the soup

  • 1 medium (about 4 pounds) pumpkin
  • 3 tablespoons unsalted butter
  • 1 medium shallot, minced
  • 5 cups no-salt-added chicken broth
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground allspice
  • 1/2 cup orange juice
  • 1/2 cup heavy cream
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt, or to taste
  • Freshly ground black pepper


  • For the rum cream
  • 1 cup heavy cream
  • Finely grated zest and freshly squeezed juice from 1/2 lemon (1/4 teaspoon zest and 1/2 teaspoon juice)
  • 3 tablespoons good-quality dark rum
  • Sugar


it was ok but a bit bland IMO, so I ended up adding 1 tsp ground ginger(fresh would've been better), and a tsp curry

in all fairness to the recipe, I believe my pumpkin was more like 6lbs, and it was a white pumpkin rather than regular, so flavor may have been better. The smoke flavor from the pumpkin was a good addition.


However, it went great with a grilled ham and pepperjack sammy.

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